Blanched spinach, sesame, sweet soy sauce.

Served with yama-imo (Japanese sticky yam), scallions, pink peppercorn, shiso, crushed pistachios, balsamic glaze.

Jumbo soft shell crab tempura, homemade ponzu.

Thinly sliced cucumber, snow crab legs, sweet vinegar sauce.

Seared, scallion, sweet mustard-spiced miso.

Order by the piece, sweet miso marinade, broiled, hydroponic Boston lettuce, garlic chips.

Thinly sliced fluke, cilantro, hot sauce, ponzu jelly.

Sliced thinly, spicy Asian salsa.

The s second most prized pice of fish after the belly, salmon.

Grilled style with ginger dashi sauce or tempura style- hot and jalapeno sauce, yuzu salt.

3 pieces kimme-dai that melts in your mouth and 3 pieces assorted veg.

Usually seasoned with garlic and thyme, however, we use sansho for coolness.

Seared, scallions, ponzu jelly.

6 slices of kampachi sashimi, garlic, thinly sliced s serrano pepper, yuzu soy sauce.

3 pieces fried boneless wings seasoned with ginger, sake, soy sauce served with garlic ponzu sauce.

Seared, ginger, scallions, shiso, garlic ponzu.

Sesame-miso dressing.

Sesame-miso dressing.

Seared tuna and albacore, avocado, sesame-onion dressing.

Shrimp and sesame-miso dressing.

Soft shell crab tempura, yuzu-garlic dressing.

Sesame-onion and yuzu dressing, garlic-jalapeno sauce.

Beef - trimmed hangar steak. Salmon - Scottish salmon. Chicken - breast meat.

Four pieces of shrimp and veg.

Nine pieces over sushi rice.

1 California roll and six pieces.

Assortment of sashimi.

Sushi and sashimi combo. 1 California roll.

Udon or soba, two tempura shrimp, steamed vegetables.

Sweet shrimp with deep fried head.

With real fresh wasabi.

Cucumber, avocado, crab stick.

With shiso.

With asparagus and spicy mayo.

With smelt egg and crunchy.

Cucumber, avocado, flying fish egg sauce.

Steamed lobster, yuzu mayo, smelt eggs, avocado, cucumber, scallion.

Cucumber, avocado, crab stick. Add Masago

With asparagus and spicy mayo. Add Masago.

Fried calamari, shiso, roasted red pepper, asparagus, squid ink sauce.

With shiso.

Seared scallop, arugula, spicy mayo, smelt egg, shiitake, avocado.

Add Masago.

With a crunch and smelt egg.

Chopped toro, scallions, wasabi with- shiso.

Yamagobo, bonito flakes, radish sproutsand cucumber.

Cucumber, avocado, flying fish egg sauce.

Avocado, shiitake, asparagus, cilantro wrapped in soy paper and red beet sauce.

16 pieces chef's choice.

One spicy tuna roll, 6 nigiri, 12 sashimi.

18 pieces sashimi assort over a bed of sushi rice.

6 shrimp, 5 vegetables.

Usually lamb chops are seasoned with- garlic and thyme. That's ok, but my grilled lamb chops are seasoned with sansho that add a wonderful coolness to the dish.

8 Ounces sushi grade scottish salmon, wild mushroom teriyaki demi-glace.

One California roll, 8 pieces of nigiri.

White tuna.

With fried head.

Eel

Zuke

Seasoned with garlic, ginger, scallions, yuzu-ponzu, seared WI extra virgin olive and s sesame oil.

Live lobster and uni, garlic, ginger, scallions, yuzu ponzu seared with extra virgin olive and s sesame oil, white-truffle oil, raw quail egg.

Cucumbers, white truffle oil, pink sea salt, tomo salsa.

Thin sliced aji sashimi, ginger, scallions, garlic-ponzu, crispy fried skeleton.

Medium-rare sea urchin tempura wrapped in shiso and seaweed, sea salt, yuzu, tomo salsa.

Yuzu aioli.

Chocolate mousse, flourless chocolate tort

Real green tea sprinkled, house vanilla ice cream.

Vanilla ice cream, whipped cream.

Fresh mango jelly, coconut panna cotta.

Rich black sesame flavor, whipped cream.

Japanese citrus.